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Excellia Añejo Tequila
Excellia is a collaboration between two distillers from different worlds: Jean-Sébastien Robicquet, the French oenologist behind Cîroc vodka, and Carlos Camarena of La Alteña distillery (NOM 1139) in Arandas, in the Highlands of Jalisco. Launched in 2011, the brand was built around an idea Robicquet brought from France: aging tequila in Grand Cru Sauternes wine casks and Cognac barrels, then blending the two together. The base spirit is classic Camarena, made from estate-grown blue Weber agave of around twelve years of age, slow-cooked in traditional brick ovens, fermented in wooden vats and double distilled in copper pot stills. The Añejo spends eighteen months in those French casks and is bottled at 40% ABV. Excellia's own notes describe dessert-wine aromas of ripe sweet grapes, dried apricots and pears, building into rancio, baked spices, herbs, leather and sandalwood. The palate is intense and round, with firm, tannic wood, fresh spice, tingling pepper and a sweet charcoal note, and the long finish settles into cocoa and orchard fruit. It deliberately avoids the vanilla-and-honey sweetness of many añejos, so treat it the way you would a good Cognac: neat, in a tulip glass, with time to open up.
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